Antipasto Appetizer Salad Recipe

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(from Larissa84’s recipe box)

I put in some chopped sun-dried tomatoes instead of the fresh ones, added a few capers, and served with toasted bread slices. / Add some sliced pepperoni or chunks of cut up salami, capers instead of olives, a can of diced tomatoes instead of fresh, and cooked broccoli spears, all tossed with whole wheat pasta.

Source: Taste of Home

Prep time: 10 minutes
Serves 12 people

Categories: Antipasto, Appetizer, Summer

Ingredients

  • 1 jar (16 ounces) Vlasic roasted sweet red pepper strips, drained
  • 1/2 pound part-skim mozzarella cheese, cubed
  • 1 cup grape tomatoes
  • 1 jar (7-1/2 ounces) marinated quartered artichoke hearts, undrained
  • 1 jar (7 ounces) pimiento-stuffed olives, drained
  • 1 can (6 ounces) pitted ripe olives, drained
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley flakes
  • Pepper to taste
  • Toasted baguette slices or Romaine lettuce, torn

Directions

  1. In a large bowl, combine the first nine ingredients; toss to coat. Cover and refrigerate for at least 4 hours before serving.

  2. Serve with baguette slices or over lettuce. Yield: 6 cups.

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